Mustard Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on a platter but comes together in a single skillet with minimal fuss. The filling is deeply savory and aromatic — grass-fed ground beef seasoned with fresh ginger, turmeric, and coconut aminos, then brightened with a splash of apple cider vinegar for a subtle tang that ties everything together. Diced zucchini adds a little body and freshness, while the toasted pumpkin seeds on top deliver a satisfying crunch that makes every bite feel complete. For anyone navigating a mustard-free lifestyle, this recipe is a genuine win because the flavor complexity comes entirely from whole spices, aromatics, and coconut aminos — no condiments or sauces that typically sneak mustard into the ingredient list. Garlic-infused olive oil does the heavy lifting in the base, so you get that rich, savory depth without relying on any store-bought dressings or marinades that can be hard to vet. Butter lettuce leaves act as the perfect natural wrapper — cool, crisp, and just sturdy enough to hold a generous scoop of the warm beef mixture. A squeeze of lime and a scatter of fresh cilantro at the end lifts the whole dish into something that feels genuinely restaurant-worthy at your own kitchen table.
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Learn more →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
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